More Cheese

I would like to present you with a few pastry recipes that make good use of all these leftovers.

By PASCALE PEREZ-RUBIN
May 24, 2018 11:08
LAYERED FOCACCIA

LAYERED FOCACCIA . (photo credit: AVI MIZRAHI)

The Shavuot holiday has come and gone, but many of us have bountiful quantities of cheese, milk, cream and yogurt left over in the fridge, which we wouldn’t want to go to waste. There are all the soft cheeses – labaneh, ricotta, mascarpone; the semi-hard cheeses – Brie, Camembert; the hard cheeses – Parmesan, kashkaval, Gouda, Emmental, Emek; and the salty cheeses – Tzfat, Bulgarian, feta. And oftentimes we have leftover bread, fresh vegetables and fruits, eggs and fish (especially salmon).

I would like to present you with a few pastry recipes that make good use of all these leftovers. Everyone loves the incredible smell of pastry baking in the oven. All of these can be served as appetizers or desserts, or even as the main dish.

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